Jamaican Mango Jerk Seitan Tips

null

We had these as part of an appetizer dinner, something I love to do and should do more often. It’s so much fun to “graze” at a meal, munching a bit of this and a bit of that. The other dishes were the Roasted Red Peppers with Onions, Olives, and Capers (previously reviewed) and a fantastic bruschetta made with heirloom red and green tomatoes.

For the tips, the recipe is written for 12 ounces of seitan and says some sauce will be left over. I used 9 ounces and made a half batch of sauce and still had a couple of tablespoons. I omitted the agave. Although jerk can have a slightly sweet edge to it traditionally, I knew we’d prefer it without. Next time, I’ll add a little cayenne because we like things spicy. But overall the sauce was fantastic. It had a great depth of flavor and was perfect with the seitan. Another time, I’m going to make the sauce and cut the seitan into strips for a sandwich.

Next time you’re entertaining, add these to the appetizer menu. This is the kind of food that can start the vegan conversation with omnis.

Advertisements
This entry was posted in Uncategorized. Bookmark the permalink.

One Response to Jamaican Mango Jerk Seitan Tips

  1. efcliz says:

    Yum! You could also serve it alongside some of the sides and chutneys from Carribean Vegan!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s